Colossal Batch of Oatmeal Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 162 |
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With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! - Lisa Cooper, Paris, Texas Ingredients:
2 cups butter, softened |
3/4 cup butter-flavored shortening |
3-1/4 cups packed brown sugar |
1-1/4 cups sugar |
5 eggs |
2/3 cup buttermilk |
4 teaspoons vanilla extract |
6 cups quick-cooking oats |
5-3/4 cups king arthur unbleached all-purpose flour |
1 tablespoon baking soda |
2-1/2 teaspoons salt |
1 package (10 to 11 ounces) butterscotch chips |
1 cup chopped pecans |
Directions:
1. In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans.
2. Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks. Yield: about 13-1/2 dozen.
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